Gere Attila, Szabó Zsófia, Pásztor-Huszár Klára, Orbán Csaba, Kókai Zoltán, Sipos László
Sensory Laboratory, Faculty of Food Science, Szent István Univ., Villányi út 29-43, 1118, Budapest, Hungary.
Dept. Refrigeration and Livestock Products Technology, Faculty of Food Science, Szent István Univ., Ménesi út 43-45, 1118, Budapest, Hungary.
J Food Sci. 2017 May;82(5):1200-1207. doi: 10.1111/1750-3841.13701. Epub 2017 Apr 3.
A common question of dairy product developments is the possible success of the new product. Several publications reported successful results using just-about-right (JAR) scales; although there is some debate about their advantages/disadvantages. This study highlights the limitations and opportunities of JAR scales and penalty analysis of fruit flavored kefirs. The first question is whether penalty analysis results help to improve the product and thus its overall liking (OAL)? The second question is what happens to those who rated the products "ideal" (JAR) before product development when evaluating the new products? Fruit flavored live-flora stirred-type kefir samples were formulated and evaluated by 92 consumers before and after the JAR-based product development. The OAL of two products significantly increased after product development. A new visualization tool is introduced, which shows what happens to those who rated the attribute as JAR but the attribute has been modified. A general product development scheme is also introduced for JAR-based kefir product development.
乳制品开发中一个常见的问题是新产品能否成功。一些出版物报道了使用恰如其分（JAR）量表取得的成功结果；尽管对于其优缺点存在一些争议。本研究突出了JAR量表以及水果味开菲尔发酵乳的惩罚分析的局限性和机遇。第一个问题是惩罚分析结果是否有助于改进产品，进而提升其总体喜好度（OAL）？第二个问题是，在评估新产品时，那些在产品开发前将产品评为“理想”（JAR）的人会怎样？在基于JAR的产品开发前后，92名消费者对水果味活菌搅拌型开菲尔发酵乳样品进行了配制和评估。产品开发后，两种产品的总体喜好度显著提高。引入了一种新的可视化工具，该工具展示了那些将属性评为JAR但该属性已被修改的人会发生什么情况。还介绍了一种基于JAR的开菲尔产品开发的通用产品开发方案。
